Popcorn
ポップコーン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Popcorn is a favorite afternoon snack (oyatsu) in preschool kitchens, and it could hardly be simpler: kernels popped in a pot with a little oil, then tossed with melted butter and just a pinch of salt. Children love hearing the kernels pop and watching the lid lift, and the light seasoning keeps it gentle enough for small appetites. Toss the butter and salt in while the popcorn is still hot so they coat every piece evenly.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 7.5 gpopcorn kernels
Seasonings
- 1.5 gvegetable oil
- 1.2 gunsalted butter
- 0.2 gsalt
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Put the oil and popcorn kernels in a pot, cover with a lid, and heat.
- 2
Shake the pot frequently and keep heating until the popping sounds stop.
- 3
While the popcorn is still warm, toss it with the melted butter and salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 58.5 kcal | 117 kcal | 58.5 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 4.5 g | 9 g | 4.5 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 0 mg | 0 mg | 0 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 22.5 mg | 45 mg | 22.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 58.5 kcal | 0.8 g | 4.2 g | 4.5 g | 0.8 g | 0.3 g | 0 mg | 0.3 mg | 22.5 mg |
| 1 adult serving | 117 kcal | 1.5 g | 8.4 g | 9 g | 1.5 g | 0.6 g | 0 mg | 0.6 mg | 45 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
